Eggless Chewy Chocolate Chip Cookies using Silken Tofu

I thought of taking a “baking-break” for at least 2 weeks because of a couple of baking disasters. But I found out that I’ve sort of become a “baking addict”. Moreover when surrounded by a lot of cookbooks it’s really very hard to resist the temptation. Recently I bought “The Taste of Home Baking Book”. It’s a neat book with more than 700 recipes, 600 photos and also has a lot of baking tips. Earlier I have tried 2 recipes from “The Taste of Home” magazine and both of them were great success. So I was sure that the recipes from that magazine are tried and tested.

The German Chocolate Cookies recipe was so simple and I was also tempted by the description provided. It said that the cookies were chewy and have a wonderful bakery-shop flavor. I have baked eggless chocolate chip cookies earlier and it was the crispy one. Since I have a few successful recipes in the “silken tofu-cocoa combination”, I wanted to try this recipe too using silken tofu. I’m very glad that I found this recipe, because the cookies turned out very well. The description given is 100% true. These eggless chocolate chip cookies are chewy definitely have a bakery-shop flavor. Also check out the edible cookie dough recipe here.

Grease a tablespoon and drop the dough using it 3 inches apart onto ungreased baking sheets.

Bake for 9-11 minutes or until set.

Cool for 5 minutes before removing to wire racks.

Cool it completely on the wire rack before storing it.

My Notes:

Raisins can be replaced with chocolate chips as well. But the combination of raisins with the chocolate chips is very good.

Instead of dropping the dough on the baking sheet, you can also roll it in your hand to get perfectly shaped cookies.

I baked my cookies for 11 minutes. If using a non stick baking sheet, 10 minutes is enough. The cookies look under-cooked, but they cook on the baking sheet itself once outside the oven. So don’t be tempted to put them back in the oven. After 5 minutes transfer the cookies to a wire cooling rack.

The cookies actually don’t have a golden brown color. It’s more of a dull cocoa powder color.

Some cake/brownie mixes have animal fat like lard. Be sure to read the ingredients list before buying.

This recipe is great! If I want to replace the butter with oil, how much oil should I put? I wanted a eggless, butterless chewy cookie! hehe..

Kim I once tried choc. chip cookies with oil and applesauce it was so chewy; more like a cake. So may be you can try 1/4 cup oil and 1/4 cup unsweetened applesauce. I would also suggest you to test bake 1 or 2 cookies to see if you have make some adjustments to the batter.